Apimar Foods (EN) › Syrups › Inulin syrup
Inulin syrup is chicory inulin in liquid form. The chain is much longer than in oligofructose, so it is barely sweet – instead it builds body and creaminess and behaves in a recipe more like fat than like sugar. It is the only fibre in our range with an authorised EU health claim. Apimar Foods supplies it to food manufacturers across Europe.
Technical data
| Parameter | Value |
| Name on label | inulin |
| Source | chicory root |
| Degree of polymerisation | typically above 10 |
| Form | syrup |
| Sweetness vs sucrose | practically none |
| Energy value | 2 kcal/g – EU conversion factor for fibre |
| Effect on texture | builds body and creaminess, can replace part of the fat |
| Digestion | not digested in the small intestine, fermented in the colon |
Inulin syrup or inulin powder
The same substance in two forms. The choice depends on whether water is a problem or a convenience in your process.
| Criterion | Inulin syrup | Inulin powder |
| When to choose | fillings, drinks, dairy – no dissolving needed | dry mixes, bakery, bars, low-moisture products |
| Adds water to the recipe | yes – include it in the water balance | no |
| Dissolving | not needed | needed; at higher doses slowly and warm |
| Watch out for | hydrolysis at low pH with long heating | absorbs moisture from the air in dry mixes |
If you need some sweetness alongside the fibre, oligofructose is the better match. For acidic or long-heated processes, resistant dextrin.
Applications
- Dairy and fermented products – creaminess at reduced fat
- Desserts, mousses and creams
- Functional drinks and concentrates
- Fillings and spreads
- Reduced-calorie products
- Products with a fibre claim
Technical notes
Long-chain inulin forms a gel-like structure with water that gives a fat-like mouthfeel. This is the main reason it is used in reduced-fat products – it replaces cream rather than sugar.
It is sensitive to acidic pH combined with heating. In fruit drinks and fermented products check stability in a trial, as hydrolysis increases the simple sugar content.
It is practically not sweet, so in sugar-reduced recipes it is usually combined with a high-intensity sweetener.
Like any fermentable fibre, it can cause digestive discomfort when introduced too quickly at a high dose.
Labelling and EU regulations
Counts as dietary fibre in the nutrition declaration. Thresholds for nutrition claims under Regulation (EC) No 1924/2006: „source of fibre” from 3 g per 100 g, „high fibre” from 6 g per 100 g.
For native chicory inulin there is an authorised EU health claim: „Chicory inulin contributes to normal bowel function by increasing stool frequency”, on condition of an intake of 12 g per day (Regulation (EU) 2015/2314). The claim applies to non-fractionated inulin and does not cover oligofructose or resistant dextrin. Check the exact wording and conditions in the EU Register before using it.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
Is inulin syrup sweet?
Practically not. With its long chain the sweetness is negligible – it is an ingredient for texture and fibre, not for sweetening.
Can I use the bowel function claim?
Only for native chicory inulin and at the daily intake of 12 g set in the conditions of use. Verify the wording in the EU Register.
What is the difference between syrup and powder?
Only the form and the water content. The syrup goes in without dissolving but adds water to the recipe.
Does inulin survive heat treatment?
Near neutral pH, yes. Low pH combined with long heating leads to hydrolysis and higher simple sugars.
Related ingredients
- Oligofructose syrup – shorter chain, residual sweetness
- Resistant dextrin – stable in acidic pH and heat
- All syrups
Browse in English: Emulsifiers · Stabilisers & thickeners · Syrups · Sweeteners · Contact